Lamb bhuna
Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop
Carrot pakoras
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 small or 8 large
Skip to ingredients
Ingredients
- 3 medium carrots, coarsely grated lengthways
- 2 shallots or 1 onion, finely sliced
- 25g coriander, roughly chopped
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- pinch of hot chilli powder (optional)
- 1 egg, beaten
- 100g cornflour
- sunflower oil, for deep-frying
To serve
- 100g natural yogurt
- 2 tbsp lime pickle (roughly chop if it’s too chunky)
- small handful of mint leaves, roughly chopped
Method
- STEP 1
Tip the carrots and shallots or onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 mins. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use.
- STEP 2
When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg, and mix well. Add the cornflour and stir until all the veg is evenly coated in thick batter – it’s important that all the cornflour is mixed in properly.
- STEP 3
Fill a deep, wide pan no more than two-thirds full of oil and heat to 180C, or until a cube of bread dropped in browns in 20 seconds. Working in batches, carefully lower in two spoonfuls of the pakora mix at a time, well spaced apart, and fry for 2 mins on one side, then 1-2 mins more on the other side until golden and crisp. Transfer to kitchen paper using a slotted spoon to drain. Serve hot with the dip.
